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Fruit: Apple. Orange County, New York Apples: Spy, Idared, and Empire.

Cider Maker: Andy Brennan has some interesting thoughts on the American cider revival. See Cider 101:

“Unbeknownst to Americans born in the 20th century, cider is a world-class low-alcohol drink which expresses the character of the land. It also allows for stylistic variation from farmer to farmer. Some cider-makers strive toward refinement and complexity, cultivating for flavor nuances (i.e. tannin and sharpness), while others produce a rough and earthy drink popular in taverns. Think of them as culinary folk artists.”

Makers Notes: Dry and light bodied. Full M/L conversion: buttery with imparted smoke and vanilla from barrel. Drinks like a French-style white when still, less dry and w/ faint maple exhale when carbonated.

The Tasting Lab: We enjoyed Aaron Burr Bourbon Barrel Cider at The Queens Kickshaw, one of our favorite spots for imbibing, alongside a few of their menu items that practically begged to be paired with cider.

The spiciness of the blue mold in the Great Hill Blue grilled cheese sandwich (with prune jam and fresh pear salsa), comes alive when mingled with the varied whiskey flavors present in the cider.

Overall Impressions: A unique example of the beneficial effects of barrel aging on cider. An extremely refined, lean, sophisticated cider, Aaron Burr Bourbon Barrel Cider pairs exceptionally well with sweets, complex cheeses, and has enough depth and substance to be enjoyed simply, by itself. The finesse and quality of Aaron Burr Bourbon Barrel Cider signals this is a cider maker to watch.

Makers Cider Stats:

Bourbon Barrel Cider (2010-2011)31 cases made

Specs: Dry and light bodied. Full M/L conversion: buttery with imparted smoke and vanilla from barrel.

Last Friday evening occurred the annual cider raid to Forest Home. The crowd began to assemble at Cascadilla bridge even before 9 0 clock, and by half-past, the appointed hour for starting, about ninety-five students, supplied with tin horns, and like musical instruments, had assembled on the bridge. Mr. Walch was chosen master of ceremonies, and the procession started on its way, amid the din of countless discordant tin horns and conch shells. The procession first proceeded to Sage College and serenaded the inmates. It then marched across the campus and called out “Sibley Bill,” who responded with a characteristic speech, recounting the various reminiscences of former cider raids. The raiders then wended their way to Forest Home, and entered that antiquated little town in silence. But when the bridge was reached they uttered a ringing war-whoop, and rushed pell-mell upon the cider-mill. Here they were kindly received by the proprietor, and treated to all the sweet cider they could well hold. The lonely little store, further up the street, was next visited, the proprietor aroused from his quiet slumbers, and, amid an unearthly din of horns, he unlocked the store. The crowd regaled themselves with pipes, tobacco, cigarettes, candy, etc., much to the depletion of the merchants stock. Songs were indulged in, and soon the procession turned homeward, making night hideous on the way, by discordant snatches of song and the renewed tooting of horns. The Sage maidens were aroused once more from their peaceful slumbers by another serenade, after which the crowd dispersed, apparently well-pleased with the evening’s entertainment.

As reported in the The Cornell Daily Sun, Volume IV, Number 22, 22 October 1883 — The Cider Raid.

Maker’s Style Notes: Produced by Elizabeth Ryan of Breezy Hill Orchard. Hudson Valley Farmhouse Cider is fresh, unfiltered, unsulphited, authentic artisan farmhouse cider. It has a shelf life of 2-4 weeks and must be kept refrigerated. Slightly effervescent…a rare opportunity to enjoy a truly authentic beverage.

Fruit: Apples.

Tasting Notes – In The Glass: Opaque golden amber. Effervescent with mostly tiny bubbles. The primary flavors are all fruit but of various types: Pear, Tropical Fruit, Banana, Citrus, Culinary Apple. Vegetal and floral notes. Grass and Vanilla. Medium body with a silky mouthfeel. Sweetness balanced by salinity. Acid and bitterness are present but in low levels.

Rustic and easy drinking like a Saison.

Our Pairings – The Tasting Lab: Dranksolo (before breakfast!) – but mused on cured meats, bitter greens, fudgey blue cheeses and best pairing of all – Maple Bacon Donuts. This one makes us think of our colonial forebearers. Surely Ben (Franklin)quaffed a beverage like this before bustling off to invent something extremely useful.

Overall Impressions: This IS Breakfast Cider. Of course discerning cider drinkers may certainly find other times of day to enjoy this most wholesome and refreshing drink.

Tasting was over a period of days and the cider is so fresh and alive that each day it offered a different profile and was SO lively. Sweet, silky, astringent, slightly effervescent, and bursting with all kinds of apple cider goodness. We love this cider. High marks for transporting qualities.

If we were having Breezy Hill Orchard’s Hudson Valley Farmhouse Cider with donuts for breakfast we might try something like:

Makers Bottle Notes: “Our Heritage Hops Cider is a tribute to the early hop growing history of Madison County, dating back to the mid 1800’s. Using a strain of locally grown hops, propagated from those originally grown nearby, we “dry hop” the cider after fermentation. It is aged for several months, then lightly carbonated”.

Cheesemonger’s Notes: Any bloomy rind goats milk (Humboldt Fog, Coupole, Valencay) will pair exceptionally well with the bright flavors in this cider. Spicy Blues such as Valdeon or Blaue Geiss would also be lively companions.

Overall Impressions Refreshing flavors of fresh cut grass, minerals, green pepper, nettles and of course hops. If you love American IPAs this is a cider for you.

Note: Harvest Moon Cidery, Critz Farms “plans to establish a new orchard dedicated specifically to growing cider apples. A mix of European cider apple trees and other dessert apple trees will be planted in the spring of 2014.”

Cheesemonger’s Notes: Pair with a rich double or triple creme such as Pierre Robert for a creme brûlée effect. Bolder, slightly complex companions such as Harbison, Batch 35, Ossau Iraty, and Roquefort should produce delicious results as well.

Overall Impressions: A well crafted American cider that needs a re-tasting away from all the lovely Asturian acidity and funk.

Eataly’s rooftop restaurant and brewery Birreria features an assortment of on site brewed cask ales.

Cider: POMONA cider/braggot on cask at La Birreria NYC.

Maker: “Head brewer Peter Hepp is brewing unfiltered, unpasteurized and naturally carbonated Cask Ales just 30 feet from where you sit, eat and drink. Each is served through traditional hand pumps, at the perfect temperature, so you can enjoy our beers in the most natural and traditional way.”

Note: From The Oxford Companion to Beer: “Braggot, a drink that was popular in parts of medieval Europe. Braggots are beers containing large amounts of honey in the wort, sometimes more than 50% of the original gravity. As such they are technically not necessarily considered beer at all, but beverages on the border between beer and mead.”

As part of our A Cider A Day Policy and Cider365 Initiative we suggest cider for breakfast.

A morning mug of cider pairs well with most brunch foods. Bacon, sausage, ham – couldn’t be better. Eggs in all their forms – delightful. Oatmeal and cider – a solid start to the day. Almost any breakfast food is more enjoyable with a mug of hearty cider. For a particularly tasty start to your morning try a nice mug of Breezy Hill Orchard’s Hudson Valley Farmhouse Cider. It’s fresh, lively, unfiltered, and full of apple cider goodness. It even carries a tag reminding you it’s alive – and to care for it accordingly.

Of course, cider for breakfast is a tradition best revived on days when attending work, driving a vehicle, or the operation of heavy machinery is not part of the plan.

But as a start to a leisurely day – nothing’s better than Breakfast Cider.

Cheesemonger’s Notes: Any cheese with a nutty, caramel profile, some crunch, and a bit of age would pair well with Four Screw.

Overall Impressions: This cider was a surprise, “with maple syrup” suggested a sugar bomb and darker color. The maple gave the cider just a hint of candied sweetness that balanced the tartness and acidity. Thanks Maple Syrup!

Note: According to their website Harvest Moon Cidery, Critz Farms “plans to establish a new orchard dedicated specifically to growing cider apples. A mix of European cider apple trees and other dessert apple trees will be planted in the spring of 2014”.

Some US cider makers are adopting the CSA model, creating a new Community Supported Cider, an apt turn of phrase coined by Whitewood Cider, (though they opted to go with the more recognizable term – CSA).

Makers Fruit Notes: “The Prince of Apples. First discovered as a seedling in Queens, New York in 1730, the Newtown Pippin earned a reputation as one of the finest apples of its day and was cherished by both George Washington and Thomas Jefferson, who cultivated it in their personal estates. Commonly used in hard cider production, this storied apple was sold to the United Kingdom in large quantities, helping to establishing the United States fruit export industry.”

Cheesemonger’s Notes: Try pairing Newtown Pippin with Alpine-style or mountain cheeses, such as Appenzeller or other washed rind cheese. Would be great with a grilled cheese sandwich, or fancy slice.

Overall Impressions: Easily drinkable Original Sin Newtown Pippin cider is a single varietal apple cider that is enhanced by pairing. Fresh, crisp, juicy, tart, and clean. Tastes just like we imagine a Newtown Pippin in a glass would. Raise a glass and celebrate New York’s Newtown Pippin. Hurray for the return of an important heirloom apple as a New York made cider!

*Note: Listed as a New York company. This bottle of Original Sin Newtown Pippin was bottled in Milton Freewater, Oregon.